Chicken Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 people
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Calories
294 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchiladas
Description
Chicken Enchiladas start by seasoning cooked shredded chicken with cumin, chili powder, salt, and pepper after sautéing aromatics like onion and garlic in oil. The seasoned chicken mixture is spooned onto flour tortillas, topped with shredded cheese, then rolled and placed seam side down in a baking dish coated lightly with enchilada sauce. The remaining sauce and cheese cover the rolled tortillas before baking until the cheese melts and the dish is heated through.
The enchiladas combine savory and mildly spicy flavors with a soft yet slightly chewy tortilla texture, enhanced by the creamy melted Monterey Jack. Sautéing the onions and garlic first deepens the flavor base. Baking the dish melds the sauce and cheese, creating a cohesive casserole-like presentation.
These enchiladas can be served hot directly from the oven, garnished with fresh chopped cilantro and accompanied by sour cream to add a cool contrast. They make a fulfilling dinner and pair well with sides like rice or beans.
Ingredients
- 2 cups chicken cooked and shredded
- 1 Red Enchilada Sauce 10 oz, can, store-bought
- 2 cups Monterey jack cheese shredded
- 8 flour tortillas
- 1 tablespoon vegetable oil
- 1 onion chopped, small
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
- cilantro for garnish, chopped
- sour cream for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the vegetable oil and sauté the chopped onion and minced garlic until they are soft and fragrant.
- Add the shredded chicken to the skillet and season with cumin, chili powder, salt, and pepper. Cook for a few minutes until the chicken is heated through and well-coated with the seasonings.
- Pour a small amount of the red enchilada sauce into the bottom of a baking dish to coat it.
- Place a spoonful of the chicken mixture onto each flour tortilla, sprinkle some shredded Monterey Jack cheese on top, and roll up the tortillas. Place them seam side down in the baking dish.
- Once all the tortillas are rolled up, pour the remaining red enchilada sauce over the top of the enchiladas and sprinkle with the remaining shredded cheese.
- Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes to allow the cheese to slightly brown.
- Garnish with chopped cilantro and serve hot with a dollop of sour cream on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 34mg | 11% |
| Sodium | 529mg | 22% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 350mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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